Name Steak and kidney pudding2


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* Pudding Crust
* 125g (4 oz) Stork margarine
* 225g (8 oz) self-raising flour, sieved
* Pinch of salt
* 4-5 x 15ml spoons (4-5 tablespoons) water

* 450g (1 lb) stewing steak, cut into small pieces
* 175g (6 oz) ox kidney, washed in salted water, cut into small pieces
* 1 x 15ml spoon (1 tablespoon) flour, sieved
* 1 x 2.5ml spoon (1/2 teaspoon) salt
* 1/2 x 2.5ml spoon (1/4 teaspoon) pepper
* 1 medium onion, peeled and finely chopped
* 4 x 15ml spoons (4 tablespoons) stock or water

1. Have ready a steamer two-thirds full of fast boiling water or saucepan with tight-fitting lid, one-third full.
2. Grease an 850ml (1 1/2 pint) pudding basin and a sheet of foil or double thickness of greaseproof paper.
3. For pudding crust: rub Stork into the flour. Mix in water to form a moderately soft dough.
4. Cut off one-third and set aside for top.
5. Lightly roll the remaining pudding crust thinly. Line the pudding basin but do not trim.
6. Toss steak and kidney in the seasoned flour. Put into the lined basin, with onion and stock or water.
7. Turn the pudding crust edges down over the meat and brush all round with water.
8. Roll out the remaining pudding crust into a round to fit the top. Place over the meat and press down round the edge to seal.
9. Cover with foil or greaseproof paper. Tuck securely round the rim or tie with string.
10. Place in the steamer or saucepan and cover tightly. Steam for 3-4 hours.
Serve with a green vegetable.

Serves: 4-5
Preparation time: 30 mins
Cooking time: 3-4 hrs

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